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White Lily

Daffodil Cake


30 min


40 min


12 servings


1 1/4 cups White Lily® Enriched Bleached All Purpose Flour sifted before measuring2 tbsps. grated fresh lemon peel
1 3/4 cups sugar plus 2 tablespoons, divided JEWELED LEMON SAUCE
1 3/4 cups egg whites 12 to 14 large eggs1/2 cup sugar
1 1/2 tsps. cream of tartar 2 tbsps. cornstarch
1/4 tsp. salt 1 cup water
1 1/2 tsps. vanilla extract 1 tbsp. grated fresh lemon peel
5 large egg yolks 2 tbsps. fresh lemon juice
2 tbsps. White Lily® Enriched Bleached All Purpose Flour 1 tbsp. butter
2 tbsps. sugar


  1. 1.
    HEAT oven to 375°F. Set out clean, ungreased 10-inch tube pan.

  2. 2.
    SIFT together flour and sugar three times; set aside. (This is important to achieve a light cake texture.)

  3. 3.
    BEAT egg whites, cream of tartar and salt using an electric mixer on high speed until very stiff peaks form.

  4. 4.
    SIFT about 1/4 of the flour mixture over egg whites; gently fold. Repeat with remaining flour mixture, 1/4 at a time. Fold in vanilla. Remove 1/3 of batter; set aside.

  5. 5.
    BEAT egg yolks, 2 tablespoons flour and 2 tablespoons sugar until thick and pale yellow. Stir in lemon peel. Pour egg yolk mixture over reserved one-third batter; fold until blended.

  6. 6.
    SPOON white and yellow batters alternately into tube pan. Run knife gently through batter to remove air pockets and to swirl the two batters.

  7. 7.
    BAKE in lower third of oven 35 to 40 minutes.

  8. 8.
    INVERT pan; cool with pan in place. When completely cool, remove from pan. To remove, run a thin knife up and down between cake and pan to loosen. Serve with warm Jeweled Lemon Sauce.


  10. 1.
    COOK 1/2 cup sugar, cornstarch and water in medium saucepan over medium heat until smooth and thickened.

  11. 2.
    ADD lemon zest, lemon juice and butter; heat until warm.